Make filling Melt butter in a frying pan over medium-high heat. Add mushrooms, garlic and onion. Cook, stirring, for 2 minutes or until mushrooms are tender. Transfer to a bowl. Cool for 10 minutes. Stir in chicken, parsley and ricotta.

Step 4

Preheat oven to 200°C/ 180°C fan-forced. Place 1 pancake on a plate. Top with 1/4 cup filling. Roll up to enclose. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining pancakes and filling. Top with passata and cheese. Cover dish with foil. Bake for 20 minutes or until heated through. Remove foil. Bake for 5 minutes or until cheese is golden. Serve.

Nutrition

2287 kj

Energy

31.4g

Fat Total

16.8g

Saturated Fat

3.3g

Fibre

38.8g

Protein

235mg

Cholesterol

626mg

Sodium

26.1g

Carbs (total)

All nutrition values are per serve

Notes

To freeze: Cover dish (omit cheese) with plastic wrap then foil. Freeze for up to 2 months.

To thaw: Thaw in fridge.

To reheat: Preheat oven to 200C/180C fan-forced. Top with cheese. Bake for 15 minutes or until heated through.

Cooking class: Chicken pancakes: Spoon 1/4 cup filling onto each pancake. Spread to form a 16cm strip down centre of pancake. Roll up to enclose filling. Place in prepared dish, seam side down. Top filled pancakes with passata, then cheese.

Author: Annalisa Perry

Image credit: Mark O'Meara

Publication: Super Food Ideas

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